How to make mahi mahi's oven roasted flounder with rock shrimp and crayfish? Simple! Mahi Mahi's Oven Roasted Flounder with Rock Shrimp and CrayfishChef Rob Reper - Mahi Mahi's - Virginia Beach, Virginia8 ounces jumbo flounder filet2 tablespoons whole butter1 ounce white wineSalt and pepper to taste1 ounce olive oil1/2 ounce garlic, minced1 ounce rock shrimp1 ounce crayfish tail meat1 1/2 ounces leeks, julienne5 grape tomatoes6 ounces Chardonnay Sauce (see below)6 ounces linguini6 fried spinach leaves1 lemon wedgePlace flounder filet skin side down on a greased baking pan and fold the ends under. Top with 1 tablespoon of butter, white wine, and salt and pepper to taste. Place in 350 degree F oven and bake for 10 to 15 minutes or until flounder is thoroughly cooked.In hot pan, heat oil and sauté garlic, rock shrimp, crayfish tails, leeks, and grape tomatoes for two minutes. Add Chardonnay sauce and bring to a simmer. Gradually incorporate 1 tablespoon of butter into the sauce and season with salt and pepper. Cook for 3 minutes or until seafood is firm, yet tender and cooked all the way through.Heat pasta and place in pasta bowl or on a large plate. Place the flounder on top of the pasta and top with sauce. Garnish with fried spinach and lemon wedge.Servings: 4Chardonnay Sauce1 shallot, sliced2 ounces Chardonnay wine2 ounces crab stock6 ounces heavy cream1 tablespoon whole butter1 1/2 quarts heavy creamSalt and pepper to tasteReduce shallots and wine by half. Add crab stock and reduce by half again. Slowly stir in heavy cream and bring to a simmer. Simmer for 5 minutes and then slowly incorporate butter and season with salt and pepper. Reserve for main dish.

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